Quoting Dale Shipp to Ruth Hanschka on 01-31-19 00:56 <=-

Title: Mxkey Biscuit Rolls

Seems to me that Michael was complaining about how m o n k e y was
getting changed to m x k e y on Doc's board. Don't think that he ever figured out why.

It was... and we didn't.... other than surmising that something in the
editor did it... ;) I saw it happen on this time, and was also
reminded of our previous go-rounds with it...

ttyl neb

... Drink your orange juice! Do you think it grows on trees?

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NANCY BACKUS wrote to DALE SHIPP <=-

Title: Mxkey Biscuit Rolls

Seems to me that Michael was complaining about how m o n k e y was
getting changed to m x k e y on Doc's board. Don't think that he ever figured out why.

It was... and we didn't.... other than surmising that something in the editor did it... ;) I saw it happen on this time, and was also
reminded of our previous go-rounds with it...

As a public service here are two recipes with "monk" in their titles.
We'll see how they fly. At Doc's and elsewhere. If they appear intact everywhere I will then go to Doc's and "Live Post" them using his on-line editor and see what eventuates.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Monkey Bread III *
Categories: Breads, Cakes, Desserts, Nuts
Yield: 6 Servings

1 Handful nuts; like walnuts
- or pecans
3 5/8 oz Box Butterscotch pudding or
- pie filling DO NOT USE
- INSTANT
20 Frozen bread rolls;
- Bridgeford brand
1/4 c Brown sugar
1 ts Cinnamon
ds Salt
1/4 lb Butter; melted

* No actual monkeys or monkey by-products are used in
the making of this recipe. - UDD

Spray a bundt pan with cooking spray. Put the nuts in
the bottom of the pan. Sprinkle the dry pudding mix
over the nuts. Arrange the frozen bread rolls evenly
over the pudding. Mix the sugar, cinnamon, salt, and
butter together and pour over the top of the rolls.

Cover and refrigerate overnight or cover and place in
a draft-free place until the rolls thaw and rise to
the top of the pan. Bake at 350°F/175°C for 25 to 30
minutes or until the top is a deep golden brown.

Cool for 5 minutes. Invert and serve.

The Baltimore Sun; February 13, 1991; Joyce Eiben

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broiled Monkfish in Gingered Soy Sauce
Categories: Five, Oriental, Seafood
Yield: 4 Servings

2 lb (4) Filets of monkfish
1/2 c Light soy sauce
1 cl Minced garlic
1 tb Grated fresh ginger
White pepper

Mix soy sauce, garlic, ginger and pepper and marinate
the monkfish for several hours in the refrigerator,
turning once.

Transfer fish to a broiler pan and broil for 8-10
minutes until fish flakes easily with a fork.

Serve with brown rice and a green vegetable.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... "You may start fresh at any moment you choose." -- Mary Pickford
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On 02-04-19 05:22, Dave Drum <=-
spoke to Nancy Backus about m x key was: Cinnamon <=-

As a public service here are two recipes with "monk" in their titles. We'll see how they fly. At Doc's and elsewhere. If they appear intact everywhere I will then go to Doc's and "Live Post" them using his
on-line editor and see what eventuates.

M O N K E Y was changed into MXkey, but monkfish was left unchanged.
Figure that one out? Both were as written when received here by me.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Black Bean Salad
Categories: Salads, Cuba, Appetizer, Vegetable
Yield: 8 Servings

1 lb Black beans, soaked
1 Bay leaf
1 lg Red onion, chopped
1 lg Red bell pepper, chopped
1 lg Yellow bell pepper, chopped
1 bn Fresh parsley, chopped
3 tb Chopped cilantro
3 ts Cumin
1/4 c Lemon juice
1/2 ts Tabasco
Salt & pepper to taste

Cook black beans with bay leaf til tender but not cracked open. When
cooked, drain & cool.

Remove bay leaf, toss black beans with remaining ingredients & adjust
seasonings. Transfer to a serving bowl & refrigerate till shortly
before serving. Serve at room temperature.

Randelman & Schwartz, "Memories of a cuban Kitchen"
From: Mark Satterly Date: 05-15-96
Recipes

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Dale Shipp wrote to Dave Drum <=-

As a public service here are two recipes with "monk" in their titles. We'll see how they fly. At Doc's and elsewhere. If they appear intact everywhere I will then go to Doc's and "Live Post" them using his
on-line editor and see what eventuates.

M O N K E Y was changed into MXkey, but monkfish was left unchanged. Figure that one out? Both were as written when received here by me.

That would sprain my brain. When I downloaded my packet from Doc's both
titles were as posted. Also in the packets from Marl Lewis' SESTAR and
Shawn Highfield's TINY'S. Sean Dennis and Janis are both not answering
so I can't speak to their results.

But, when I go to Doc's to read posts on-line "Monkey" as, indeed, been transmogrified to "Mxkey". Must be an undocumented 'feature'.

Let's see if it's the "monkey" or the "bread" that's the trigger .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pepper Monkey Lamb Meatballs
Categories: Lamb/mutton, Meatballs, Dairy, Cheese, Chilies
Yield: 11 servings

MMMMM------------------SPICY AFGAN GREEN SAUCE-----------------------
1 bn Fresh cilantro
1 Jalapeño
1 c Loose packed fresh mint
- leaves
3 cl Garlic
1 c Plain Greek yogurt
2 tb Seasoned salt
Juice of 1 lemon
1 ts Agave nectar

MMMMM-------------------------MEATBALLS------------------------------
1 tb Cumin seeds *
2 tb Coriander seeds
Seeds from 4 cardamom pods
Seeds from 2 star anise
1 tb Ground turmeric
3 tb Seasoned salt
1 tb Coarse ground pepper
1 ts Ground cinnamon
1 ts Cayenne
5 lb Ground lamb *
1 md Yellow onion; fine chopped
2 tb Peeled, fine chopped fresh
- ginger
4 cl Garlic; fine chopped
1/2 bn Fresh mint; chopped
1/2 c Crumbled feta cheese
1 c Cooked spinach; chopped

Make the Spicy Afghan Green Sauce: Combine all the
ingredients in a blender or food processor and puree
until smooth. This can be done 1 to 3 days in advance.
It is best to make the sauce at least 1 day in advance
to give the flavors time to blend.

Heat a grill to about 375°F/190°C for direct cooking.

MAKE THE MEATBALLS: Place cumin, coriander, cardamom
seeds, and star anise in a small skillet over medium
heat and toast until fragrant, 2 to 3 minutes. Let
cool, then grind in a spice or coffee grinder. Add
the turmeric, seasoned salt, black pepper, cinnamon,
and cayenne and mix well.

Place the ground lamb in a large bowl. Add the spices
along with the onion, ginger, garlic, mint, feta, and
spinach and mix well, but do not overmix as this will
result in a tough texture.

Form the mixture into meatballs 1" to 1 1/2" diameter.

Place the meatballs on the grill grate and cook for
about 14 minutes rotating the meatballs frequently to
ensure that they caramelize evenly.

Serve with the dipping sauce.

* You may substitute store-bought garam masala for the
homemade spice mixture here.

You can have a butcher grind the meat, or you can do it
yourself using a meat grinder or food processor.

by Ardie A. Davis and Chef Paul Kirk; America's Best
BBQ, Homestyle

Epicurious | May 2013

Yield: Makes about 48 meatballs, serving 10 to 12

MM Format by Dave Drum - 07 June 2013

Uncle Dirty Dave's Archives

MMMMM

... At my age ... the only dates I have are the labels on my freezer bags.
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